Starters

Curly endive nest with Ox Carpaccio, ratatouille, fresh Mozzarella cheese and Pome granate vinaigrette

Casserole of baby chickpeas with pork ear and snout, garnished with crunchy Iberian ham

"Lollipops" of warm quail and guacamole cream and vegetables chips

Cuttlefish with its ink Tagliarini dressed with sauce of Macabeo steamed cockles

Tepid cream of fresh mushrooms garnished with sausage from, pear "allioli" sauce and autumn vegetables

Main courses

Fish

Gilthead bream and Shitake cooked au crispy papillote with Cava sauce

Tuna fish covered with crunchy seeds, dressed with Soya sauce and creamy rice

Beach squid stuffed with pig trotters, Iberian bacon and cauliflower dressed with Romesco sauce.

Meat

Guinea fowl Supreme with Chestnuts and "Trompetes de la mort" mushrooms, au black truffle Perfume

Confit duck and pears crunchily wrapped dressed with Red wine and Spices Sauce

Deer Loin with reduction of overripened Moscatell wine, Chocolate and Mandarins

And to come to a sweet end

we offer our dessert assortment...